Nightshade Free Pear and Cranberry Crumble
Sweet, jammy pears and tart cranberries come together under a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The filling gets its cozy warmth from Ceylon cinnamon, ginger, and a touch of turmeric — a combination that feels both comforting and a little unexpected in the best way. Maple syrup sweetens everything naturally, and arrowroot starch helps the fruit juices thicken into that glossy, spoonable filling you want pooling around every bite. The crumble topping uses cassava flour and shredded coconut in place of conventional oats or wheat flour, so it bakes up with a satisfying crunch that holds its own against the bubbling fruit beneath. For anyone navigating a nightshade-free lifestyle, desserts can feel like a minefield of hidden spices and starchy thickeners — this one is built from the ground up with clean, compliant ingredients so there's nothing to second-guess. It's the kind of dish that looks impressive straight out of the oven but comes together with two bowls and a baking dish. Let it rest those full ten minutes before you dig in — the filling tightens up beautifully and makes every scoop worth the wait.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the filling
- 5 medium ripe pears (about 2 lbs), peeled, cored, and cut into ¾-inch chunks
- 1 ½ cups fresh or frozen cranberries
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ⅛ tsp fine sea salt
For the topping
- ¾ cup cassava flour
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted and slightly cooled
- ½ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the pear chunks, cranberries, maple syrup, arrowroot starch, Ceylon cinnamon, ginger, turmeric, and sea salt. Toss until the fruit is evenly coated and the starch is no longer visible as dry powder.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!